Blackened Turkey Breast With Jambalaya Stuffing Recipes

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
• Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
• Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
• Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
• Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
• Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.

Steps:

• Cook sausage in 12-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until lightly browned. Remove sausage from skillet; set aside.
• Add oil to same skillet; heat over medium-high heat. Cook onion, bell pepper, parsley and garlic in oil 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in rice. Cook about 3 minutes, stirring occasionally, until rice is golden brown.
• Stir in sausage, broth, water and Cajun seasoning. Heat to boiling; reduce heat to low. Cover and simmer 18 to 20 minutes or until rice is tender and liquid is absorbed. Use to stuff one 10- to 12-pound turkey.

Steps:

• 1. Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish and set aside. 2. Rinse and dry the turkey breast. Brush with just enough melted butter to cover, and sprinkle with the Cajun spice blend. 3. Preheat a large skillet over high heat. Add the turkey breast and cook for 5 minutes, or until the first side is browned, but not black. Turn the breast over and cook for an additional 5 minutes, or until browned. 4. Transfer the turkey to a roasting pan, and place in the preheated oven for about 1 hour, or until a thermometer inserted in the breast reads 170°F. 5. When the turkey is beginning to roast in the oven, preheat a large skillet over medium heat. Add the sausage and cook, stirring occasionally, for 3 to five minutes, or until lightly browned. Remove the sausage from the skillet and set aside. 6. Place the butter or margarine in the skillet, and melt over low-medium heat. Add the onion, bell pepper, green onions, garlic, and parsley, and sauté for 2 to 3 minutes, or until the vegetables are tender. 7. Add the stuffing mix, chili powder, pepper, thyme, cloves, and reserved sausage to the skillet, and stir to combine. Stir in just enough chicken broth to moisten. 8. Transfer the stuffing to the prepared dish, cover, and bake alongside the turkey during the last 40 minutes of roasting. Cook covered for the first 30 minutes. Then remove the cover and bake for 10 additional minutes, or until the top is crisp. 9. Place the turkey on a carving board, and allow to rest for 10 minutes. Then slice as desired. 10. To serve, arrange the stuffing on a platter, and arrange the turkey slices over the stuffing.

Steps:

• Brine the turkey overnight if you wish.
• Brush the butter or oil over the breast.
• Cover all sides with spice and sliced onion.
• Wrap in foil or plastic wrap and refrigerate 24 hours.
• Uncover, discard onions.
• Bake, uncovered at 350°F until internal temp reaches 160°F.

Steps:

• Heat oil in heavy 5-quart saucepan over medium heat.
• Add andouille and stir until crisp and brown, about 10 minutes; transfer to paper towels using slotted spoon, to drain.
• Add bell peppers,onion,celery, garlic,thyme,bay leaves, pepper,white pepper, file' and cayenne to saucepan.
• Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes.
• Mix in stock,tomatoes and salt; increase heat and bring to a boil.
• Stir in rice; reduce heat to low, cover and cook until rice has absorbed all liquid, about 22 minutes.
• Transfer rice mixture to a large bowl, add the andouille sausage and green onions and cool.
• Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375 degrees.
• Stir crab into stuffing.
• Reserve 7 cups stuffing for turkey (if desired).
• Spoon remaining stuffing into a 2-quart baking dish and cover tightly.
• Can be prepared 4 1/2 hour ahead and refrigerated.
• Bake until hot, about 40 minutes, and serve.